Minestrone

A vibrant Italian vegetable soup loaded with beans, small pasta, and a rainbow of vegetables in a tomato-herb broth, finished with a Parmesan rind for savory depth and a drizzle of good olive oil. It's endlessly adaptable to whatever vegetables are in season.

By YumYum Editorial · Soups & Stews

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 6

Ingredients

• 3 tbsp olive oil, plus more for drizzling
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 (28 oz) can crushed tomatoes
• 6 cups vegetable broth
• 1 Parmesan rind (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 cup small pasta (ditalini or small shells)
• 2 cups chopped kale or spinach
• to taste Salt and black pepper, to taste
• to taste Grated Parmesan, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté 6-7 minutes until softened.
2. Add garlic and zucchini, cook 3 minutes.
3. Stir in the crushed tomatoes, vegetable broth, Parmesan rind, oregano, and basil. Bring to a boil, then reduce heat and simmer 20 minutes.
4. Add the cannellini beans and pasta, and cook 8-10 minutes, or according to package directions, until the pasta is al dente.
5. Stir in the kale or spinach and cook 2-3 minutes until wilted.
6. Remove the Parmesan rind, then season with salt and pepper to taste.
7. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.